Potato and mince pâté

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean, halve and wash the savoy cabbage, cut the cabbage into fine strips. Peel and finely chop the onions. Heat 25 g fat in a pot and fry half of the onions in it. Add the savoy cabbage and 3-4 tablespoons of water, braise for 5-8 minutes at medium heat, turning frequently.

2. 2

   Season with salt, pepper and nutmeg. Wash the marjoram, dab dry, put something aside for garnishing, chop the rest finely. Heat the oil in a pan and sauté the remaining onion. Add ground pork and fry.

3. 3

   Stir in tomato paste and marjoram, season with pepper. Peel and wash the potatoes and cut or slice them into thin slices. Grease a baking tray (bottom 26 cm Ø, top 30 cm Ø). Wrap aluminium foil around the bottom edge.

4. 4

   Put half of the potato slices into the form. Spread the ground pork and savoy cabbage on top. Cover with remaining potato slices. Mix starch with milk until smooth, stir in cream and egg. Season with salt, pepper and nutmeg.

5. 5

   Pour evenly over the casserole. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes until golden brown. Heat 25 g fat, add breadcrumbs and roast briefly.

6. 6

   Spread on the potatoes 5 minutes before the end of cooking time. Cut the bacon into strips, except for 1-2 slices. Fry bacon crisply in a pan without fat. Spread the bacon slices and strips on the casserole.

7. 7

   Garnish with marjoram set aside.

Nutrition Facts

KCAL
770 kcal

CARBS
25 g

FATS
59 g

PROTEINS
32 g